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STUDI KUALITAS FISIKA-KIMIA DAN SENSORIK UDANG VANAME (Litopenaeus vannamei) DENGAN PERLAKUAN SOAKING TIME SEBELUM PEMBEKUAN

Jurnal Fish Protech · Vol. 2 No. 1 (2019) · pp. 46–58

DOI
10.33772/jfp.v2i1.6469
ISSN
2621-1475
Published
2019-05-08
Publisher
Universitas Halu Oleo
Language
eng

Abstract

AbstrakTujuan dari penelitian ini adalah untuk mengetahui pengaruh waktu perendaman terhadap kualitas fisik, kimia dan sensorik udang Litopenaeus vannamei. Sampel dibagi menjadi tiga kelompok berdasarkan supplier udang yang berbeda, kemudian dilakukan empat perlakuan waktu perendaman, sehingga penelitian ini menggunakan rancangan acak kelompok (RAK).Peningkatan berat badan, kadar air, TVB dan, nilai TMA, serta kualitas sensorik diukur selama proses perendaman. Kandungan proksimat diukur sebagai data pendukung. Hasil penelitian menunjukkan bahwa level TVB dan TMA cenderung meningkat sepanjang waktu perendaman yaitu 5,56; 7.10; 9,60; dan 14,96 (mgN/100) untuk TVB sementara 2,8; 3.1; 3.7; dan 6,8 mgN / 100 untuk TMA. Persentase bobot tubuh cenderung meningkat terutama selama dua jam pertama, yaitu 9,7; 3.3; 0,7% untuk setelah 2, 4, dan 6 jam. Kadar air berturut-turut 79,09% (T0); 85,29% (T1); 74,64% (T2) dan 81,31% (T3). Kadar abu 25,96% (T0) dan 21,87% (T3), protein 58,87% (T0) dan 54,23% (T3), lemak 17,13% (T0) dan 21,90% (T3). Kata kunci: Bobot tubuh, Litopenaeus vannamei,,TVB, TMA, waktu perendaman AbstractThis aim of this research was to determine the effect of soaking time on physical, chemical and sensory quality of Litopenaeus vannamei. The samples collected were devided into three groups based on different farmer as block then were treated by four defferent soaking time treatment, therefore the experiment was arrange under Randomized Block Design. Body weight increation, water content, TVB and, TMA value, also sensory quality were monitored during time soaking processing. Proksimate content was measured as supporting data. The result showed that both TVB and TMA level tend to increased along the extend of the time soaking which were 5.56; 7.10; 9.60; and 14.96 (mgN/100) for TVB while 2.8; 3.1; 3.7; and 6.8 mgN/100 for TMA. The body weight percentatively tend to increased especially during the firs two hours, which were 9.7; 3.3; 0.7% for after 2, 4, and 6 hour. Moisture content consecutively were 79.09% (T0); 85.29% (T1); 74.64% (T2) and 81.31% (T3). Ash content were 25.96% (T0) and 21.87% (T3), protein were 58.87% (T0) and 54.23% (T3), Fat were 17.13% (T0) and 21.90% (T3). Key words: Body weight, Litopenaeus vannamei, TVB, TMA, soaking time

Collaboration network of the authors

40 authors · 98 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Politeknik Negeri Balikpapan
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Kobajashi Togo IsamuAffiliation unknown19
Asnani AsnaniAffiliation unknown9
Haslianti HasliantiAffiliation unknown8
Mohamad Nuh IbrahimAffiliation unknown4
Hermanto HermantoUniversitas Halu Oleo3
Tamrin TamrinUniversitas Halu Oleo3
Shalawatun Amaliah FatimahAffiliation unknown2
Muhammad Syukri SadimantaraUniversitas Halu Oleo2
Moh. Nuh IbrahimAffiliation unknown2
Mita Gebriella IntheAffiliation unknown2
Rahdi Fajar MiftahulkhairAffiliation unknown2
Athira AthiraAffiliation unknown2
Armin ArminPoliteknik Negeri Balikpapan1
L O M AslanAffiliation unknown1
Karmila DawistaAffiliation unknown1
Arum Ayu Gustiara Absyah SalehAffiliation unknown1
Nita Pratiwi IdhamAffiliation unknown1
Faisal FaisalAffiliation unknown1
Asman AsmanAffiliation unknown1
Jusman JusmanAffiliation unknown1
Muh Alsere Bardian SahabaAffiliation unknown1
Ansharullah AnsharullahUniversitas Halu Oleo1
Wa Ode SarinaAffiliation unknown1
Fajrin AssidikAffiliation unknown1
Erma YunikaAffiliation unknown1
Mimin Kaidah IndayaniAffiliation unknown1
Ashar SuhadarAffiliation unknown1
Karmin KarminAffiliation unknown1
Yosi Ananda DewiAffiliation unknown1
La TandaAffiliation unknown1
Noviyanti LundaAffiliation unknown1
Sakir SakirAffiliation unknown1
Rhenislawaty RhenislawatyAffiliation unknown1
Rita SaharaAffiliation unknown1
Iin Caroline ArpinAffiliation unknown1
Thamrin ThamrinAffiliation unknown1
Idham SaputraAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">STUDI KUALITAS FISIKA-KIMIA DAN SENSORIK UDANG VANAME (Litopenaeus vannamei) DENGAN PERLAKUAN SOAKING TIME  SEBELUM PEMBEKUAN</dc:title>
	<dc:creator>Rahmat, Asriadi</dc:creator>
	<dc:creator>Patadjai, Andi Besse</dc:creator>
	<dc:creator>Suwarjoyowirayatno, Suwarjoyowirayatno</dc:creator>
	<dc:description xml:lang="en-US">AbstrakTujuan dari penelitian ini adalah untuk mengetahui pengaruh waktu perendaman terhadap kualitas fisik, kimia dan sensorik udang Litopenaeus vannamei. Sampel dibagi menjadi tiga kelompok berdasarkan supplier udang yang berbeda, kemudian dilakukan empat perlakuan waktu perendaman, sehingga penelitian ini menggunakan rancangan acak kelompok (RAK).Peningkatan berat badan, kadar air, TVB dan, nilai TMA, serta kualitas sensorik diukur selama proses perendaman. Kandungan proksimat diukur sebagai data pendukung. Hasil penelitian menunjukkan bahwa level TVB dan TMA cenderung meningkat sepanjang waktu perendaman yaitu 5,56; 7.10; 9,60; dan 14,96 (mgN/100) untuk TVB sementara 2,8; 3.1; 3.7; dan 6,8 mgN / 100 untuk TMA. Persentase bobot tubuh cenderung meningkat terutama selama dua jam pertama, yaitu 9,7; 3.3; 0,7% untuk setelah 2, 4, dan 6 jam. Kadar air berturut-turut 79,09% (T0); 85,29% (T1); 74,64% (T2) dan 81,31% (T3). Kadar abu 25,96% (T0) dan 21,87% (T3), protein 58,87% (T0) dan 54,23% (T3), lemak 17,13% (T0) dan 21,90% (T3). Kata kunci: Bobot tubuh, Litopenaeus vannamei, ,TVB, TMA, waktu perendaman AbstractThis aim of this research was to determine the effect of soaking time on physical,  chemical and sensory quality of Litopenaeus vannamei. The samples collected were devided into three groups based on different farmer  as block then were treated by four defferent soaking time treatment, therefore the experiment was arrange under Randomized Block Design. Body weight increation, water content, TVB and, TMA value, also sensory quality were monitored during time soaking processing. Proksimate content was measured as supporting data. The result showed that both TVB and TMA level tend to increased along the extend of the time soaking which were 5.56; 7.10; 9.60; and 14.96 (mgN/100) for TVB while 2.8; 3.1; 3.7; and 6.8 mgN/100 for TMA. The body weight percentatively tend to increased especially during the firs two hours, which were 9.7; 3.3; 0.7% for after 2, 4, and 6 hour. Moisture content consecutively were 79.09% (T0); 85.29% (T1); 74.64% (T2) and 81.31% (T3).  Ash content were 25.96% (T0) and 21.87% (T3), protein were 58.87% (T0) and 54.23% (T3), Fat were 17.13% (T0) and 21.90% (T3). Key words: Body weight, Litopenaeus vannamei, TVB, TMA, soaking time</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-05-08</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/6469</dc:identifier>
	<dc:identifier>10.33772/jfp.v2i1.6469</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019; 46-58</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v2i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/6469/4744</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Fish Protech</dc:rights>
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